Nutritionist Theresa Albert compared 100-gram (3.5 oz) samples (about 4 slices of side bacon or turkey bacon, and 2 thick slices of peameal bacon): While turkey bacon has a healthier image, popular brands have higher sodium and carbohydrates from added corn syrup. Nutrition īecause peameal bacon is lean, it compares favourably to side bacon and is less processed than turkey bacon. Peameal bacon sandwiches were included in a wager between Tory and Oakland Mayor Libby Schaaf during the 2019 NBA Finals. This was announced by Mayor John Tory at a local food festival with several versions offered. In 2016, the peameal bacon sandwich was named Toronto's signature dish. It was served at the inaugural Canadian Comedy Awards in 2000. There are options to add an egg or side bacon. It is composed of 1⁄ 8-inch (3.2 mm) slices of peameal bacon cooked on a griddle long enough to crisp, drizzled with honey mustard, served on a soft fresh roll. The Carousel Bakery's peameal bacon sandwich is simple, without complicated sauces, toppings or layers. Slices of peameal bacon served on a soft roll bun It is noted in many tourist guides and visiting chefs often seek it out.
Calories in 1 slice back bacon tv#
Biancolin's sons, Robert and Maurice, expanded the family's Carousel Bakery during the market's 1977 renovation, and their featured peameal bacon sandwich on a fresh kaiser roll received national and international attention from food critics and TV chefs. He partnered with Elso Biancolin, who ran a bakery shop at the market, and they sliced and fried the bacon ends and sold them on buns. Lawrence Market butcher shop opted for the centre cut of cured peameal loins, leaving him with the ends. In the 1960s, customers of Joe Homer's St. įollowing World War I, cornmeal replaced the pea meal crust, due to the former's availability and improved refrigeration practices. This contributed to Toronto's longstanding nickname of "Hogtown". By the early 1900s, the company's Front Street plant processed nearly half a million hogs per year. The William Davies Company expanded, forming Canada's first major chain of food stores, Īnd becoming the largest pork exporter in the British Empire. This was well received, and Davies continued rolling cured loins in pea meal to extend shelf life. To help preserve this shipment, he packed it in ground yellow peas. Īccording to Toronto's oral history, Davies sent a side of brine-cured pork loins to relatives in England. Davies immigrated to Canada from Britain in 1854, and set up a shop in Toronto's St. Lawrence Market.
Peameal bacon has been linked to pork-packer William Davies and the Toronto-based William Davies Company, though it is uncertain if the process was invented by Davies, an employee, or if it was otherwise acquired by the company. One such process was the Wiltshire cure used in England from 1765 or earlier. Curing pork with brine has been practised for centuries, in many parts of the world. The origins of peameal bacon have not been firmly established. Americans use these names to differentiate from what they call American bacon, a US term for side bacon (also known as streaky bacon). This may be sold in US supermarkets as "Canadian bacon", though it is not in any way Canadian. However, this should not be confused with Canadian-style bacon or Canadian back bacon, which are terms used by the US-based North American Meat Institute for an American style of smoked back bacon. Some Americans refer to peameal bacon as Canadian bacon. Similarly, a peameal bacon sandwich is often called "back bacon on a bun". Peameal bacon is rarely found outside of Southern Ontario, and is often simply referred to as "back bacon". This has since been replaced by cornmeal, but the original name remains. The name peameal comes from the dried yellow peas that were ground into meal and packed around the meat to preserve it in the Victorian era. It is eaten for breakfast, lunch or dinner, served in slices or as an ingredient in a pork dish.
The cooked slices have been described as resembling small pork cutlets. Ĭooked peameal bacon has a mild salty-sweet flavour and tastes more like fresh ham (when compared to smoked back bacon or side bacon). The low fat content keeps it juicy, and the cornmeal gives it a crispy edge. The brining process makes it nearly impossible to overcook. It can be sliced and cooked on a grill, griddled or fried or roasted then sliced and served. It is made from centre-cut pork loin, trimmed of fat, wet-cured in a salt-and-sugar brine and rolled in cornmeal. Peameal bacon is a type of unsmoked back bacon.
0 kommentar(er)
